From a strictly theoretical perspective, bread has the halachic leniency of pat paltar (baked by a professional) that does not exist with regards to bishul akum. That's very clear on the books.
In the US at least, most who use pat paltar will still want a rabbi who checked out the ingredients and equipment -- they just don't care if a Jew turned on the oven. It's a much dicier proposition to hope that "eh the ingredients here should be fine." (I've heard that at least in the past, many French Jews assumed baguette is okay from a boulongerie but not a patisserie, once they've checked out the oils -- again, consult your rabbi. The former type of store is dedicated to bread and there are fewer kosher-ingredients concerns compared to the latter, which also makes cakes and pastries.)
Strictly speaking, the logic of pat paltar (given the perceived need for bread as a dietary staple Talmudically, the high costs of baking equipment, and the negligible likelihood of blurred social lines from a commercial relationship rather than a personal one) should apply whether the sign on the door says BOB'S BAKERY or BOB'S RESTAURANT & BAKERY. However, a lot more things could go wrong kosher-ingredients-wise in the latter case, unless you know a lot of very detailed information about their kitchen.
If you're asking about what grain products are covered by the halachic dispensation of pat paltar (assuming the ingredients check out) -- okay it works for bread, what about cake, doughnuts, pancakes, pasta ... suggest you ask that as a more-specific question.